Summary
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | American |
| Servings (Default: 6) |
Ingredients
Ingredients- 150 g (1 cup) frozen spinach leaves, thawed
- 1 glass (approx. 150 g drained weight) pickled artichoke hearts, drained
- 1 cup of sour cream
- 3 tbsp natural yogurt
- 1 clove of garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder, granulated (optional)
- 1 tbsp lemon juice (optional)
- 4 tbsp parmesan
- 4 tbsp grated mozzarella (not a mozzarella ball, but the pizza cheese)
Print Recipe
Pin Recipe Instructions
- Thaw the spinach in the microwave and squeeze it well, then transfer to a medium-sized bowl.
- Drain the artichoke hearts and add them to the bowl with the spinach along with the sour cream, yogurt, garlic, salt, pepper, onion powder and lemon juice.
- Puree everything well with a hand blender, then fold in the parmesan and mozzarella.
- Season with more salt and pepper, depending on your taste.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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